Bavarian cream on rhubarb

Name: Bavarian cream on rhubarb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 sheets Gelatine; 1/4 l Milk; 7-10 Tbsp pulp of 1 vanilla pod; 3 fresh egg yolks (Gr. M); 50 g + 2-3 tablespoons sugar; 150-200 g Whipped cream; 500 g Rhubarb; 1/8 l Cherry Juice; 1 (15 g) go. tablespoon of starch; 1 small banana; 7-10 Tbsp Grated coconut and mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 sheets Gelatine
1/4 l Milk
7-10 Tbsp pulp of 1 vanilla pod
3 fresh egg yolks (Gr. M)
50 g + 2-3 tablespoons sugar
150-200 g Whipped cream
500 g Rhubarb
1/8 l Cherry Juice
1 (15 g) go. tablespoon of starch
1 small banana
7-10 Tbsp Grated coconut and mint

Directions

1
Soak the gelatine. Boil up milk and vanilla pulp. Beat egg yolks and 50 g sugar until creamy. Add hot milk while stirring constantly. Pour back into the pot. Stir over low heat (do not boil!) until the cream thickens. Squeeze out the gelatine and dissolve in it
2
Stir cold in an ice-cold water bath until the cream begins to gel. Whip cream until stiff, fold in. Pour into a cold rinsed form. Cool for about 4 hours.
3
Clean, wash and chop the rhubarb. Mix 2 tablespoons cherry juice and starch. Steam rhubarb for about 5 minutes in the remaining boiling juice. Flavour with sugar. Bind. Peel and chop the banana and fold in. Turn out cream. Arrange everything